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Pumpkin Cheesecake Minis

Pumpkin Cheesecake Minis are bite-sized cookie cups filled with creamy pumpkin cheesecake filling, topped with festive sprinkles. Quick, easy, and perfectly pumpkin-y, these minis are the ultimate fall treat for parties, potlucks, or family nights.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 18 minutes
Servings 24
Calories 21 kcal

Equipment

Ingredients
  

  • 1 package Pillsbury Pumpkin Cream Cheese Cookie Dough about 24 cookies
  • 1 block 8 oz cream cheese, softened
  • 4 Tbsp sour cream
  • 2 Tbsp pumpkin purée
  • 2 Tbsp cream cheese frosting
  • Dash of pumpkin spice
  • Dash of cinnamon
  • Confetti sugar or festive sprinkles for topping

Instructions
 

  • Bake Cookies: Preheat oven to package temp. Place 2 cookie dough pieces in each muffin liner. Bake 15–18 minutes until golden.
  • Form Cookie Cups: While warm, spray the bottom of a shot glass and press into centers to form cups. Cool in pan for 30 minutes.
  • Make Filling: Beat cream cheese, sour cream, pumpkin purée, cream cheese frosting, pumpkin spice, and cinnamon until smooth. Chill.
  • Fill: Pipe or spoon cheesecake mixture into cooled cookie cups.
  • Decorate: Sprinkle with festive sugar or sprinkles and a dash of cinnamon.
  • Serve: Chill until ready to serve. Enjoy your Pumpkin Cheesecake Minis!

Video

Nutrition

Calories: 21kcalCarbohydrates: 2gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.2gCholesterol: 2mgSodium: 70mgPotassium: 32mgFiber: 0.04gSugar: 2gVitamin A: 212IUVitamin C: 0.1mgCalcium: 35mgIron: 0.04mg
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